Asparagus With Creamed Chicken

Serves: 6
Total Calories: 177


3 cups chicken cubed, cooked
2 (10 1/2-ounce) cans cream of mushroom soup
1/4 cup sherry or dry vermouth (optional)
1/4 cup green onion minced
1/4 cup celery minced
1 tablespoon lemon juice fresh
1 tablespoon Worcestershire sauce
2 tablespoons butter or margarine, melted
1 1/2 pounds fresh asparagus slices, cooked
1 (3 1/2-ounce) can onion ring french fried onion rings


Heat oven to 375° F. Combine chicken, mushroom soup, optional sherry or vermouth, green onions, celery, lemon juice, and Worcestershire sauce. Place chicken mixture in a greased 9 x 13-inch baking dish. Add butter or margarine to cooked asparagus, coating well. Top chicken mixture with asparagus. Cover with foil and bake for 30 minutes uncover, top with onion rings, and bake 5 to 10 minutes longer.

Nutritional Facts:

Serves: 6
Total Calories: 177
Calories from Fat: 81

This Asparagus With Creamed Chicken recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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